Wednesday, 31 December 2008
KFH's.. BUTTERNUT SQUASH RAWGON JOSH
First I'd like to commend that wonderful recipie that Blaqberry just shared with us! I'm definately going to try that.
1. butternut squash
2. ground cumin, ground coriander, red chilli powder, turmeric, garam masala, cinnamon, paprika, fresh ginger, fresh garlick.
3. yeast flakes
4. Veg boullion or himalayan salt - up to taste really.
5. coconut oil or fresh coconut flesh (in uk hard to get hold of so I use the raw coconut oil)
6. Red onion
7. Fresh Tomatoes
8. Fresh coriander
9. Cashews soaked for at least 3 hours.
Cut up the Butternut squash into small cubes again according to preferance. In a blender (I use a very basic blender because I can't afford a Vitamix) blend the cashews, with the yeast flakes, the spices (tsp of each of the spices), add the coconut oil, and bouillon or salt and pepper too.. Blend it up with some lemon juice, fresh ginger and garlick into a creamy Korma like sauce... In a bowl mix the butternut squash, chopped red onion, and creamy curry sauce together then put in fridge over night to marinade.
In the morning or 4 hours before u want to eat place the curry onto some teflex and into your dehydrator with the freshly chopped tomatoes added the following day. I use a Stockli round dehydrator which is cheap and efficient.. Garnish with Coriander and serve with Cumin Crackers..
ground linseeds soaked, sesame seeds, chopped red pepper, finelly grated zuccini, lemon juice, yeast flakes, veg boullion powder, tamari, Agave nectar, Coriander powder, and Cumin seeds, one finelly chopped Shallot.
I use a coffee grinder to grind up my seeds as this is the cheapest tool for getting a great result. So I grind up the linseeds, then add the other seeds and soak for about 2 hours. I then add the rest of the ingredients, some water until it reaches a runny dough like consistency, and mix it with my hands.. I love the feel of this muddy texture.. Then slather it smoothly, and as thinly as possible into your dehdrator on the teflex and dehdrate for at least 12 hours until they form into dry crackers which u then break up into peices. Once the texture is almost hardened and I can peel off the teflex I flip them over so that they get evenly dehdrated. YUM.. and great to snack on.